Bacon Lattice Tomato Muffins Rsc Recipe

Ingredients for Bacon Lattice Tomato Muffins Rsc

• Reynolds Wrap Foil
• 6 slices bacon, cooked and cut into thirds
• Flakey Biscuits
• 2 tablespoons mayonnaise
• 4 ounces cream cheese, softened
• Dried Rosemary
• 1/2 teaspoon salt
• Pepper
• Grape Tomatoes
• Diced Onion
• Monterey Jack Cheese

How to Make Bacon Lattice Tomato Muffins Rsc

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a medium bowl, combine 1 cup chopped tomatoes, 1/2 cup chopped onions, 4 ounces cream cheese (softened), 2 tablespoons mayonnaise, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
3. Prepare your biscuit dough according to package directions or your favorite recipe. Roll out the dough to about 1/4 inch thickness.
4. Use a 2-inch biscuit cutter to cut out circles. Press one circle into each muffin cup, forming a base.
5. Spoon the tomato and onion mixture evenly into the biscuit cups.
6. Cut bacon slices into thirds. Arrange bacon strips in a lattice pattern over the tomato filling.
7. Bake for 20-25 minutes, or until the biscuits are golden brown and the bacon is crispy.
8. Let cool slightly before serving. Enjoy!